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Buying an Electric Grill

by Black Book Cooking (11 hours ago) 0 views

An electric grill is perfect for the cook who enjoys grilled food but doesn’t want to go outside and fire up the barbecue or doesn’t have the space for one. Here’s a few tips for buying one… It’s important to choose an electric grill that cleans up easily. A non-stick surface is important. You don’t want to spend hours scrubbing cooked debris out of the nooks and crannies. Drip pans for the fat are another consideration. Knowing where the grease goes while cooking can mean the difference between a clean bench top or a messy one. The outside casing of the grill should wipe clean easily. The purpose of an electric grill is convenience. Choosing a grill that's difficult to clean will ensure a spot in the appliance graveyard on the top shelf of your pantry. Distributed by OneLoad.com
2

Alfredo Sauce

by Black Book Cooking (Yesterday) 0 views

Alfredo sauce is variation of my basic cream sauce. My version is not exactly the way the Italians make it, but it tastes good, and is quick and easy. Begin by making the basic cream sauce, then add other ingredients such as bacon or pancetta and paprika to transform it into a carbonara sauce or replace the paprika with mushrooms to create a boscaiola. Or add pesto and you have a pesto cream sauce. The quintessential way to serve Alfredo sauce is with pasta, any pasta, but ideally extra-thick fettuccini noodles served drenched in the creamy rich sauce. The simplest variation is to add grated Parmesan and chopped parsley and allow the cheese to melt and incorporate. Distributed by OneLoad.com
3

Fungi Trifolati

by Black Book Cooking (6/16/13) 0 views

Trifolati is a classic Italian method of cooking thinly sliced vegetables with garlic, olive oil and parsley. My addition of pure chicken master stock makes it into a delicious and warming broth. You’ll need chicken master stock, chilli, flat leaf parsley, garlic, olive oil and oyster mushrooms. You can substitute the mushrooms for shredded cooked chicken if desired. Heat the olive oil in a wok on high then add the garlic and chilli. Sauté for 20 to 30 seconds. Add the mushrooms and sauté till soft, and then the stock. Bring to the boil then reduce the heat and simmer for 2 to 3 minutes. Add chopped parsley and serve immediately with crusty Italian bread. Distributed by OneLoad.com
4

Doggie Meatloaf

by Black Book Cooking (6/13/13) 0 views

Black Book Cooking isn’t just full of recipes for humans, I even cater for pets. Here’s one my dog Gracie loves… The doggie meatloaf ingredients include pulverised dog biscuits, chicken giblets, chicken mince, cooked rice, mixed vegetables and eggs. Place the biscuits in a food processor and process till they’re broken down to like commercial breadcrumbs. Add the all the other ingredients and process till chopped and thoroughly combined. With the processor running add the eggs one at a time, until the mixture is thoroughly mixed. Place the mixture into a meat loaf pan and bake for an hour. Allow to cool before giving to your dog. Distributed by OneLoad.com
5

Mulligatawney Soup

by Black Book Cooking (6/12/13) 0 views

Mulligatawney is a richly flavoured Anglo-Indian soup that is spiced with curry powder. Perfect for a cold winters day. The ingredients include; butter, vegetables, chicken, stock, herbs and spices, flour, cream, tomato, rice and salt and pepper. Melt the butter in a saucepan; add the vegetables and fry until the onion is golden. Blend in flour, herbs and spices, stock, salt, pepper and tomatoes and simmer for an hour. Strain and puree the vegetables with about a cup of the stock. Blend the puree into the stock, add chicken and cream and heat, then add rice, and serve. Distributed by OneLoad.com
6

Basic Satay

by Black Book Cooking (6/11/13) 0 views

Satay is a dish of marinated, skewered and grilled meat served with a dipping sauce. The beauty of satay skewers is that you can use a variety of meat, fish, seafood or even tofu. Cut your choice of meat or tofu into 2cm cubes and marinate in a zip lock bag. Expel as much air as possible, close the bag and distribute the cubes to marinate evenly. Refrigerate for as long as possible. Fish and seafood however should only be marinated for 30 minutes. Meanwhile, soak the skewers in water for 30 minutes. Drain off the marinade and thread 3 to 4 cubes onto each skewer then barbecue or chargrill and serve with your choice of dipping sauce. Distributed by OneLoad.com
7

Chicken Cordon Bleu

by Black Book Cooking (6/10/13) 3 views

Chicken cordon bleu is a delicious French inspired classic using chicken rolled around ham and cheese. To make this recipe you’ll need chicken breasts, ham slices, provolone cheese, egg, oregano, onion powder, black pepper, breadcrumbs and Parmesan. Slice the chicken breast in half horizontally, like a butterfly and open to create pockets for the filling. Sprinkle with onion powder, pepper and oregano, place a piece of ham and cheese on each breast then fold back together. Use toothpicks to keep the edges sealed. Coat in a mixture of egg, breadcrumbs and Parmesan. Brown in a pan then place in the oven for 20 to 30 minutes. Serve with a beurre blanc sauce or a thinned hollandaise. Distributed by OneLoad.com
8

Buying, Storing and Using Chervil

by Black Book Cooking (6/9/13) 1 views

A delicate herb from the parsley family, chervil is a particularly refined aromatic plant whose delicate flavour is reminiscent of anise. When buying fresh chervil, choose a plant that’s firm and free of dark patches. Avoid yellow, brown or wilted leaves. Because fresh chervil is delicate, place the stems directly in water or wrap in a slightly dampened paper towel inside a plastic bag and store in the refrigerator. Chervil conserves its flavour better when frozen than when dried. Chervil is used like parsley, for which it makes a delicious substitute in soups, vinaigrettes and sauces. Because the essential oil of chervil is extremely volatile, it loses its flavour rapidly when boiled or dried. Distributed by OneLoad.com
9

Artichoke Leaves

by Black Book Cooking (6/6/13) 0 views

Artichoke leaves make great bases for hors d’oeuvres or are delicious dipped in hollandaise as a snack. Preparing them is incredibly easy. You’ll need a large artichoke, flaked salt, juice of a lemon, plus the lemon halves and olive oil. Rinse the artichoke with cool water and peel away any discoloured or broken leaves. Trim the stem to 2cm. Bring a pot of water to a boil over high heat. Add lemon juice, lemon halves, salt and olive oil. Add the artichoke and simmer over low heat until tender. Drain and cool. Peel away the leaves, reserving all the firm ones for use. To eat, dip the leaf ends in hollandaise then scrape off the bottom of the leaf with your teeth. Distributed by OneLoad.com
10

Corn Chowder

by Black Book Cooking (6/5/13) 0 views

I love soup, any soup, and I could eat it any time of year, but in winter it’s one of my staple meals. This corn chowder is one of my favourites. This hearty soup features creamed and fresh corn kernels, potatoes, onions, chicken stock, pure cream and freshly ground black pepper and flaked salt for seasoning. If you’re looking for a variation on this try adding green peas, carrots or even okra. The method for this recipe is simple. Chop all the ingredients finely and combine with the stock, corn and seasonings. Cover and simmer for 15 to 20 minutes. Stir in the cream and heat through but do not boil. Garnish with freshly grated cheddar, butter pats, fried bacon bits and sour cream.Distributed by OneLoad.com